From the auction to your plate in no time

January 8, 2017

Story By: Kelli Shiroma | Photos by: MISSY ROMERO

Fresh Onaga with lobster mushroom sauce (market price)

When it comes to fresh fish, Uncle’s Fish Market & Grill is quite the catch. Customers can expect the freshest seafood possible, since Uncle’s gets their fresh fish right next door from the fish auction.

“The auction starts at 5:30 a.m. every day — the boats are coming off the Pacific and selling there,” explains CEO Tim Campbell. “We’re buying the fish at the auction and our chef portions it into fillets for the day’s lunch and dinner.

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Uncle’s sources the freshest fish possible from the fish auction next door.

“About 85 percent of our clientele are locals because they know you get the freshest fish possible here,” he adds.

“It’s three separate poke dishes essentially in one appetizer,” Campbell says. “The kukui-nut pesto is by far the customers’ favorite. There are chili flakes in the green onion chili shoyu, but it’s not enough to make your mouth burn. The spicy ahi poke is not too heavy on the mayonnaise, and you get that nice zing that a typical spicy ahi poke gives.”

Fresh Onaga with lobster mushroom sauce (market price) also is one of Uncle’s top-selling entrees.

The fish is portioned into fillets for lunch and dinner service.

Depending on prices at the auction, this entrée is around $35.

“Onaga is a red snapper and one of the most popular fish,” says executive chef Geoffrey Arakawa. “It’s a pan-seared, 6-ounce portion, and the fish is moist, flaky and tender. It has a distinct seafood flavor, but it’s not overpowering.